Photography by Eva Kolenko
Seared Brussels Sprouts with Infused Honey’d Lardons
Because everything is better with bacon, toss chunks of it with CBD honey and add it to an expected side dish like sautéed Brussels sprouts.
- ½ pound slab bacon
- 2 tablespoons infused honey
- Freshly ground black pepper, as needed
- 1½ pounds Brussels sprouts
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- Kosher salt, as needed
- Squeeze of lemon
Slice bacon into ½-inch chunks and saute over medium heat in a large cast iron skillet. Do not overcook so that outside is crispy but the inside is meaty. Using a perforated spoon, remove the bacon to a paper towel-lined plate to drain, saving the bacon grease that has collected in the skillet. Do not wash skillet.
Move the lardons to a clean plate, drizzle on honey and season with black pepper; set aside.
Trim the Brussels sprouts, cut in half and toss them into the saute pan after the lardons. Cook over medium-high heat, but wait a few minutes for the vegetable to brown before stirring. After 3 to 5 minutes, add butter and garlic and lower heat. Cook until the sprouts are tender, about 5 minutes more.
Remove from heat, season with salt, pepper and lemon juice. Serve Brussels sprouts on a platter or in a bowl and sprinkle with the honey-coated lardons. Makes 6 servings.